Pecorino Romano Cheese and Fava Beans

The recipe is born as a tradition of the ancient Romans to celebrate the arrival of spring. Today it is consumed mainly on May 1st, Labor Day, according to old custom, during an outdoor picnic surrounded by yellow daisies or on the seashore.
The fava beans have a good amount of iron and vitamin C, which promotes their absorption, and are therefore indicated for anemia as they contain iron, they also lower cholesterol and prevent diabetes. Being very rich in dietary fiber, they help the proper functioning of the intestine. Are also diuretic and beneficial for the kidneys and urinary tract. Considered the “meat of the poor” in ancient times, are among the healthiest legumes.
The ancient Greeks forbade the consumption of fava beans as for them this legume was connected to death while for the Romans were symbol of fertility and fecundity.
The history of pecorino cheese also goes back to the ancient Rome. The preservation capacity, thanks to the high salt content and excellent nutritional properties was very important back then. For this reason, pecorino cheese was considered the food par excellence of the legionaries before a battle.
The union of beans with pecorino was born in Rome and is one of the most ancient recipes of Lazio cuisine. Eating them as a raw snack, accompanied by pecorino cheese and a good slice of bread in Italy is the tradition of May 1st. If then 7 seeds are found in a pod, instead of 6, you are also kissed by good luck.
Unfortunately, since the season of fava beans is very short, a month and a half, it is possible to freeze them after blanching for a few minutes or eat them dry but, be careful, because dried are four times more caloric than fresh ones.
Raw, cooked, with pasta, as soup, as a side dish, as a snack remember to add them to your daily diet.
Pair with a white or red wine.
If white go for Grechetto I.G.T. Lazio 109 Tenuta La Pazzaglia, Tuscia near Rome.
If red our recommendation is Merlot I.G.T. Toscana Giusto Alle Balze Podere Marcampo, Volterra.
Finally, why not bubbles, we recommend Erbaluce di Caluso D.O.C.G. Gran Cuvée Brut Tenuta Roletto, Piedmont.

For any further information contact me on
stefaniamontalbano@carlozucchetti.it